Cocoa Content Quotes

I'm a chocoholic. I need chocolate every day, like one little piece of Droste. I'm not into milk chocolate. But I don't like it when its super bitter. I need a sweet factor in there. I go for the 75 percent - that's good enough for me.

Every day, without fail, I eat some dark chocolate.

I don't like candy bars. I eat the big rectangular bars. You know - anything between 85 and 50 percent cocoa.

The darker the chocolate is, the more antioxidants it contains. So when eaten in moderation - just a few bites from a well-made dark chocolate bar, for instance - there's no need to feel bad about indulging once in a while.

You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.

It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work.

Chocolate thickens the saliva, which isn't good news if you've gotta recite Shakespeare or sing Iron Man. Having said that, you're not supposed to drink tea either but I still do before gigs. It's not very rock and roll, but it's like a magic potion to me.

I love dark chocolate, 70 percent and up.

I prefer dark chocolate. I like French over Belgian... Valrhona is the best.

The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'

If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.

It's scientifically proven that chocolate improves your mood. There is something in it that can make you happier and I stand by that theory. Milk chocolate. It's so good!